Made with very little oil and roasted instead of sauteed, this version of the classic Provencale dish is nonetheless filled with the exceptional and lusty flavors of the more traditional preparation.
Wasabi (a fiery Japanese horseradish) is available as a paste, in tubes at many supermarkets. If you can't find it, substitute 2 tablespoons of drained horseradish.This barbecue sauce goes especially well with pork.
This is a good trick for an easy dessert, though you have to think about it ahead of time because it takes 2 hours to chill. The rest is a snap, and you can make it with all sorts of fruit, or even storebought applesauce. You just need about 2 cups of fruit puree.
Start with bran muffin mix, add some dried fruit and chopped nuts, and you can make a tasty loaf in no time. Using pineapple juice as the liquid adds a nice hint of natural sweetness and moisture to the loaf.
Cilantro roots pack a lot of cilantro flavor. If you can get cilantro with roots, definitely add them to the stockpot. Wash them well as they frequently have soil clinging to them.
The combination of red pepper flakes and grated fresh ginger gives this dish its heat. If you can’t find hoisin sauce, a thick, sweet and spicy Chinese condiment, you can substitute red currant jelly.
The deep flavors of this marinade—which combines smoky chipotle peppers with orange juice, ketchup, and allspice—are well suited to strongly flavored meats, such as the flank steak here, but you could also try it on duck or lamb brochettes.
Be sure you use unsweetened cider and not sweetened apple juice. The reduced poaching liquid has a nice natural sweetness, but you can skip the step if you'd like and just serve the pears as is. To make only 1 serving: Place one halved pear in a small skillet and add apple cider to come about halfway up the sides of the pear. Add 1 or 2 slices of ginger. Cook as directed.
Roasting pears intensifies their flavor while making them soft and tender. Choose firm pears, such as Bosc, for this recipe. The pears can be roasted in advance and refrigerated. Bring them to room temperature before serving.
For an even lighter dessert, replace all or part of the reduced-fat sour cream with plain fat-free yogurt. Timing alert: The mousse needs to chill for at least 2 hours.